Creamy Red Curry Chicken Cabbage Cups (Low Carb, High Protein)

So for once… we’re switching it up. No rice paper rolls & bowls here.

These creamy red curry chicken cabbage cups are baked, saucy, and taste like something you’d order… but they’re actually super simple to make at home.

High protein & low carb ticking those boxes. 

Ingredients

Chicken filling

• 500g free range chicken mince

• 3 tbsp psyllium husk

• 1 spring onion, chopped

• 2 tbsp red curry paste

• 1 tbsp fresh ginger

• 1 tbsp tamari

• 1 egg

• Zest of 1 lime

Cabbage cups

• 4–5 green cabbage leaves

Creamy red curry sauce

• 2 tbsp red curry paste

• 400ml coconut milk

• 2 tbsp tamari

• 2 tbsp rice vinegar

• 1 tbsp lime juice

Method

1. Preheat oven
   Preheat your oven to 180°C.

2. Make the chicken mixture
   In a large bowl, combine chicken mince, psyllium husk, spring onion, red curry paste, ginger, tamari, egg and lime zest. Mix until well combined.

3. Prep the cabbage leaves
   Carefully peel off the cabbage leaves and soften them by blanching in hot water for 1–2 minutes so they’re easy to fold.

4. Assemble the cups
   Spoon the raw chicken mixture into each cabbage leaf and wrap into little parcels. Place seam-side down in a baking dish.

5. Make the sauce
   Whisk together red curry paste, coconut milk, tamari, rice vinegar and lime juice.

6. Bake + baste
   Pour the sauce over the cabbage parcels.
   Bake for 20 minutes, basting the parcels with the sauce a few times as they cook so they stay juicy and soak up all that flavour.

7. Serve
   Spoon extra sauce over the top and serve hot. Serve with sesame seeds and crispy shallots for extra crunch.